Whip up a batch of these pancakes when you feel like treating your family to some good home cooking. This cherry cornmeal pancake recipe is similar to southern “Johnny cakes” made with cornmeal. Cherries and corn go beautifully together, and the cornmeal adds a nice grainy texture.
YIELD: 8-10 small pancakes
Recipe Development and Photography By: Williams-Raines
- 3/4 cup cornmeal
- 1/2 cup oat flour
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup milk or non-dairy milk (ie. almond or soy)
- 1 egg, beaten
- 1 tablespoon honey
- 1 tablespoon neutral tasting oil (ie. grapeseed oil) or melted butter
- 1/2 teaspoon pure vanilla extract
- 3/4 cup dark cherries, pitted and halved, plus extra for serving
- Honey or maple syrup, for serving
- In a large bowl, combine the cornmeal, oat flour, corn starch, baking powder, baking soda and salt. Mix well.
- In a separate medium bowl, combine milk, egg and oil or melted butter, and vanilla extract.
- Mix pour the wet mixture into the dry ingredients and stir to combine until there are no large dry lumps left in the batter.
- Fold in the cherries.
- Heat griddle or large skillet to medium-high heat. Once heated, grease surface with non-stick spray, oil or butter.
- Drop about 1/4 cup of batter on the griddle or skillet and cook until golden brown on the bottom, about 5 minutes, then flip and cook until the other side is set. Repeat until all the batter is used up.
- Serve warm with chopped cherries and a generous drizzle of honey or syrup.
- Serve immediately or store in an airtight container for up to a week, or frozen for a month.